Recipe: Greek Lemon Potatoes

Greek lemon potatoes – they’re fairly simple to make and taste great. If you know me, you know I love potatoes and these greek style spuds are fantastic, even cold! Let’s get started and bake up. Quick note they do take a while to cook, a little under 2 hours, so it’s the kind of recipe you’ll need to plan for, at least for me! Okay, recipe time.

Greek Lemon Potatoes

• 4 large russet potatoes, peeled
• 900ml of vegetable broth
• 1/2 a cup of olive oil
• 1/4 cup of lemon juice
• 3 tablespoons of garlic
• 2 tablespoons of oregano
• salt and pepper to taste

First, wash and peel the potatoes, then cut them into eights length wise. The goal her is to have them lay flat in a plan while being submerged in the marinade. The flatter, the better.

Next, in a large pan, I used our glass 9×13, mix the broth, olive oil, lemon juice, garlic, oregano, and the salt and pepper to taste.

Then, load up with the potatoes, ensuring they’re all covered nicely.

Bake without a cover for 90 minutes at 350. Check around the 1 hour mark and stir, I like to get the ones on top a bit crispy, so I bake mine for an additional 15 minutes on roast, for 105 minutes total.

Once they’re done, dish out and eat up.

These are also good cold – I made a lot, as I usually do with potatoes, and had them for lunch a couple of times with carrots and hummus. They were so good, better cold actually. Maybe I was just incredibly hungry.

Well, there you have it, Greek lemon potatoes. Bake these up for your Sunday night dinner, for Thanksgiving, or enjoy them with Greek salad and roasted chicken.

Thanks for stopping by – happy cooking and enjoy time with friends, family, and good food.